Fresh luxury in the classic risotto tradition
Fine risotto with lemon zest, combined with juicy fried pike-perch fillet and aromatic herb oil – a citrusy, elegant highlight for fish lovers.
Ideal wine accompaniment: Sauvignon Blanc (Loire AOC, France)
Sauvignon Blanc from the Loire – especially from Sancerre or Pouilly-Fumé – impresses with its clear aromas of green bell pepper, gooseberry, lime, grapefruit and fresh herbs. There is also a characteristic minerality reminiscent of flint or chalk. This aromatic freshness combines perfectly with the lemony, creamy risotto without disturbing its fine texture. The roasted pike-perch brings a light roasted aroma, which is effortlessly absorbed by the elegant acidity of the Sauvignon Blanc. The fine herbal note of the wine also supports the fresh green herb oil, which gives the dish an aromatic depth. The overall result is a delicate yet precise pairing that impresses with both freshness and structure.
Another 5 detailed wine recommendations:
1. vermentino (Toscana IGT, Italy)
This Mediterranean white wine from Tuscany combines salty minerality with lemon zest, white flowers and a fine almond note on the finish. Vermentino underlines the freshness of the dish, accentuates the lemon and accompanies the zander with maritime elegance. The delicate bitterness harmonizes particularly well with the herb oil, while its medium body gives the risotto textural support.
2. Grüner Veltliner (Wachau DAC Federspiel, Austria)
Grüner Veltliner is the perfect aroma for this dish: lemon zest, white pepper, green apple fruit and delicate herbal notes match the lightness of the dish. It particularly shows its strengths in the Federspiel category (medium-bodied, dry) – it remains lively and crisp, but does not overwhelm the zander. The lively acidity and salty minerality add freshness to every bite.
3. Albariño (Rías Baixas DO, Spain)
A true coastal child with a salty sea breeze, juicy citrus fruit, peach, apricot and fresh acidity. Albariño is ideal with fish and seafood and complements lemony risotto with cool precision. Its aromas of green apple and lime pick up on the freshness of the dish, while its salinity perfectly complements the sea notes of the zander fillet. A pairing with sophistication and freshness.
4th Chablis (Chardonnay, Chablis AOC, France)
The classic among mineral white wines. Chablis brings chalk, shell limestone, white flowers, citrus fruit and a slender body into play. Its stony coolness and fine acidity harmonize perfectly with the creamy risotto and emphasize its lightness. At the same time, it elegantly balances the buttery texture and roasted aromas of the pikeperch – a combination with depth and structure.
5. Lugana (Lugana DOC, Veneto or Lombardy, Italy)
Made from the Turbiana (Trebbiano di Lugana) grape variety, Lugana has juicy notes of lemon, yellow apple, herbs and almond. It is usually soft and round on the palate with a fine freshness on the finish. These characteristics make it a charming companion that gently frames the lemon risotto and elegantly integrates the herbal notes without dominating. A delight for anyone who loves velvety freshness.
The recipe:
Zitronen‑Risotto mit gebratenem Zander & Kräuteröl
Cooking utensils
- 1 breiter Topf
- 1 Schöpfkelle
- 1 Pfanne
- 1 Rührlöffel & Schneebesen
Ingredients
Risotto
- 160 g Arborio‑Reis
- ½ Zwiebel fein gewürfelt
- 800 ml Gemüse- oder Fischfond
- Schale & Saft 1 Bio-Zitrone
- 30 g Parmesan gerieben
Zander
- 2 Zanderfilets je ~120 g, Haut optional
- 1 EL Olivenöl Salz, Pfeffer
Kräuteröl
- 3 EL Olivenöl
- 1 EL gehackte Kräuter Petersilie, Schnittlauch, Basilikum
Preparation
Risotto:
- Zwiebel in Öl glasig anschwitzen, Reis kurz mitrösten. Nach und nach Fond zugeben, unter Rühren einkochen. Zitrone, Parmesan unterrühren, abschmecken. Warm halten.
Zander:
- Filets würzen, in Pfanne auf Hautseite knusprig braten, dann kurz wenden.
Anrichten & Kräuteröl:
- Risotto mittig anrichten, Zander auflegen, Kräuteröl darüber träufeln.
Empfohlene Beilagen
- Gedünsteter grüner Spargel
- Zitronen-Kräuter-Gemüse
- Knuspriges Ciabatta
